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Old 10-08-2013, 10:38 PM   #171
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I've currently got a 10 gallon split batch of Boh Pils going with M84 and Saflager 34/70. The 34/70 was up and going after 18 hours @ 51*F. The M84 hasn't started yet and it's been 56 hours. Looks like I'll be doing d-rest on the 34/70 before the M84 ever gets going.
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Old 10-09-2013, 04:18 AM   #172
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Originally Posted by beersk View Post
Nice work. How young is a bit too young? Mine is about 7 weeks lagering now and it's tasting pretty good, certainly one of the better beers I've ever brewed. The yeast definitely has a unique character.
It was submitted 6 weeks from the date it was brewed, judged 8 weeks from brew day. I don't know whether it was stored cold after submission.

FWIW, I just had my Oktoberfest party over the weekend, and both the Oktoberfestbier and the Schwarzbier got rave reviews. I did pigeonhole one of the guys from the brew club into giving me some honest feedback and he thought the Oktoberfestbier was a bit on the fruity side -- possibly from the 4-day lag time. The Schwarzbier didn't have that issue. Overall, though, with 6 beers on tap, the entire keg of O'fest went dry at the very end of the party... So someone liked it!
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Old 10-09-2013, 11:38 PM   #173
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77 Hours and counting. M84- Absolutely nothing! 34/70 rolling strong.
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Old 10-09-2013, 11:59 PM   #174
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Quick update:
Brewed a hop harvest pale ale on 9/22; OG 1.058; 5.3 gallons; mashed at 153F
Pitched rehydrated US West Coast M44 at 61F
32hr lag time at 63F
Transferred to keg today at 1.010 (~81% AA) (~15 days since fermentation really began)
Sample tasted fine but was less than an ounce so was hard to tell (pale ale-ish anyway)
Dry hopped with few remaining hops pulled from bines yesterday (~0.75 oz)

That's fairly high attenuation for a medium mash temp. I look forward to tasting more in a few days. Overall, it was very minimal yeast character (to be expected). Can't say I noticed any fruit or mineral as is indicated by wyeast's pacman, but I'll have a better idea soon. If I had to guess (and I do), I would estimate US West Coast M44's attenuation range to be from 76-84%.
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Old 10-10-2013, 05:08 PM   #175
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Yeah, I got high attenuation from the M44 too. Maybe just a tad high for my attempt at American red, and higher than the attenuation I've got previously from US05 and from San Diego Superyeast.
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Old 10-10-2013, 09:42 PM   #176
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100 Hours and still nothing. Whats going on here? 34/70 is going gangbusters.
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Old 10-10-2013, 09:58 PM   #177
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Are you by chance in a bucket with a not-great sealing lid and judging by airlock activity?
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Old 10-10-2013, 10:27 PM   #178
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Are you by chance in a bucket with a not-great sealing lid and judging by airlock activity?
No. 10 gallon all grain batch split into two 5 gallon glass carboys with blow off tubes in a fermentation chamber held at 53*F. 34/70 is rolling at high krausen. There is absolutely no activity from the M84. This is an OG 1.055 BoPils. Both batches were two packets, re-hydrated in boiled and cooled to 50*F water and pitched at the same time. Both have expiration dates in 11/2014 and both were purchased from the same place and arrived at the same time.
In another 48 hours if no activity, I'm probably gonna re-pitch with 34/70. This stuff is unbelievable. When I read about a four day lag I thought I had made a mistake by buying it, but WOW! You just can't make this crap up! I've got two more packets that'll be thrown out for sure.
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Old 10-10-2013, 10:34 PM   #179
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Wow! That really is incredible. I would be throwing a fit if I was you. Actually, I probably would have repitched new yeast at 100 hours (lager or not). That might be one of those yeasts that's worth getting going at elevated temps and then cooling to fermentation temps after signs of activity. I hope the batch works out for you!

I had kicked myself for not ordering that yeast but figured I already had a versatile lager strain on hand and don't have a great fermentation chamber set up; boy, I'm not kicking myself anymore
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Old 10-10-2013, 10:42 PM   #180
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Everything still looks OK. No signs of an infection or anything. So I might go ahead a re-pitch tomorrow night. I'll have 5 gallons a week apart I suppose. I was just really wanting to see what the differences would be for these yeasts and I had had high hopes for the Mangrove Jack. Oh well, as long as the 34/70 treats me right I'll proabably stick with it.
I really like to convienience of dry yeast and wanted to experiment with the dry lager strains before I decided what to use as my go to.
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